Zucchini Bread {Recipe Post}

I recently found myself with a confluence of factors that drove me right into the kitchen. I had a zucchini ready for use, I had found out some big news that day that I needed to process, and I had two people that I wanted to get something homemade to.

I have never made zucchini bread before, but it seemed like the perfect almost fall treat. After much googling I found this recipe... already ready for high altitude!! It looked good, and I love that she called it full proof, so I got right down to it with very few adjustments (dropped the nuts, added the OJ concentrate and made a single loaf).

Zucchini Bread
(Recipe from Raising Colorado) 
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup coconut oil
3/4 cup coconut sugar
3 teaspoons vanilla extract
Splash or two of coconut milk 

2-3 teaspoons orange juice concentrate
2 cups grated zucchini
1.Grease and flour a 9x5 inch loaf pan. Preheat oven to 325 degrees.

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3. Beat eggs, oil, vanilla, and sugar together in a large bowl. 

4. Add sifted ingredients to the creamed mixture, and beat well. 

5. Add a few splashes of coconut milk and OJ concentrate, then stir in the zucchini until well combined. 

6. Pour batter into pan. Bake for 50 to 70 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan. 

This bread was lovely! A slightly crisp crust, but soft and moist center. Even Gwen loved this! My 6 year old couldn't stop eating a bread made of veggies!

It was very hard to decide to follow through on actually giving away most of this loaf, but I did!

Welcome to the neighborhood James, and thank you for your help Melissa! And thanks Raising Colorado!

I will definitely make this again, and next time it will all be for me.  :-)

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